There’s something about the aroma of apples baking that instantly transports me to cozy autumn afternoons, even if it’s the middle of July. These apple crumble muffins — they’re more than just a treat; they’re a delightful contradiction, balancing health with a taste that feels indulgent. Picture this: warm cinnamon mingling with the crisp sweetness of apples, each bite a nostalgic embrace, like an unexpected hug from an old friend.
Steps
- Preheat your oven to 425°F (220°C) and grease a 12-cup muffin tin if necessary. This step ensures that your muffins will not stick to the pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the grated apple and chopped apple to the dry ingredients and stir to combine.
- In a separate bowl, mix the melted coconut oil and maple syrup thoroughly. Add the eggs, yogurt, applesauce, and vanilla extract, whisking until the mixture is well blended.
- Combine the wet ingredients with the dry ingredients using a large spoon. Stir just until combined, leaving a few lumps for a perfect texture.
- Evenly distribute the batter into the muffin tin. Sprinkle the tops of the muffins with turbinado sugar for added sweetness and texture.
- Bake the muffins for 13 to 16 minutes, until they are golden on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin on a rack. Store any leftovers at room temperature for up to 2 days, in the fridge for up to 4 days, or freeze for up to 3 months.
Ingredients
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple
- 1 cup apple, diced into ¼” cubes
- ? cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- ½ cup plain Greek yogurt (full-fat or any variety)
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (raw sugar) for sprinkling on top
FAQ
- Can I use a different sweetener instead of maple syrup in these apple muffins?
- Yes, honey can be used as an alternative to maple syrup. However, honey tends to brown more quickly, so bake the muffins at a lower temperature of 325°F for about 23 to 25 minutes to avoid over-browning.
- How can I make these apple muffins vegan?
- To make the muffins vegan, replace the eggs with flax eggs and substitute the yogurt with vegan buttermilk. You can create vegan buttermilk by mixing 1 ½ teaspoons of vinegar with just under ½ cup of non-dairy milk and letting it sit for 5 minutes before using.
- Can I make these muffins gluten-free?
- Yes, you can make these muffins gluten-free by using a gluten-free all-purpose flour blend, such as those from Bob’s Red Mill or King Arthur Flour.
- What is the best way to measure flour for this recipe?
- Use the spoon and swoop method to measure flour accurately. Stir the flour to loosen it, then spoon it into the measuring cup without directly scooping it. Level off the top with a knife for precise measurement.
- How should I store leftover apple muffins?
- Store leftover muffins at room temperature in a covered container for up to 2 days. For longer storage, refrigerate them for up to 4 days or freeze them for up to 3 months.
Tips
- Careful Flour Measurement: Use the spoon and swoop method to measure your flour accurately. Stir the flour first to break up any clumps, then spoon it into your measuring cup and level it off with a knife. This prevents dense muffins by avoiding excess flour.
- Avoid Overmixing: Stir the batter by hand rather than using a mixer. Mixing too vigorously can strengthen gluten proteins in the flour, resulting in tough muffins. Mix just until the ingredients are combined, even if there are a few lumps.
- Adapt for Honey: If using honey instead of maple syrup, reduce the oven temperature to 325 degrees Fahrenheit and bake for 23 to 25 minutes. Honey browns faster than maple syrup, so this adjustment helps prevent over-browning.
- Vegan and Dairy-Free Options: Substitute the eggs with flax eggs and yogurt with vegan buttermilk (mix 1 ½ teaspoons of vinegar with a scant ½ cup non-dairy milk). Let the mixture sit for 5 minutes before using. This ensures the muffins remain light and fluffy without dairy or eggs.
Equipment
- Muffin tin – A 12-cup muffin tin is necessary for baking the muffins.
- Cooling rack – Useful for cooling the muffins after baking.
- Whisk – Needed for mixing the dry and wet ingredients together.
- Measuring cups and spoons – Essential for accurately measuring ingredients like flour, baking powder, and maple syrup.
- Flour scoop – Helpful for the spoon and swoop method of measuring flour.
- Large mixing bowls – One for the dry ingredients and one for the wet ingredients.
